Flourless Chocolate Brownie Cake

We receive a lot of requests for gluten-free baking and dessert recipes as well as cooking courses. It truly is a growing demand in our society. We recommend Phil Vickery’s cookbooks, especially “Seriously Good! Gluten Free Baking”. He provides useful info and practical recipes. The recipes we have attempted work beautifully.

One of Phil’s recipes we use often is his Chocolate Brownie Torte – but we like to call it a Flourless Chocolate Brownie Cake. It’s such an easy cake to make and only requires 4 ingredients! Dark chocolate, eggs, caster sugar and ground almonds. That’s it! Phil dusts his torte with icing sugar but we prefer dusting it with cocoa powder and serving it with fresh raspberries and crème fraiche to cut through all the sweetness.

Flourless Chocolate Brownie Cake

This is our version of Phil’s torte with a few tweaks here and there.

serves: 8

Ingredients:

Some oil for greasing & baking paper

275 g dark chocolate

5 ml vanilla essence

5 large room temperature eggs, separated

175 g castor sugar

140 g ground almonds

125 g fresh raspberries

cocoa powder for dusting

Method:

Preheat the oven to 170°C. Grease a round 20 cm loose-bottomed cake tin and line with baking paper.

Roughly chop 50 g of the chocolate and set aside. Melt remaining chocolate in a heatproof bowl over a pot of simmering water. Add vanilla essence, then cool slightly.

Beat the egg whites in a clean glass or metal bowl until they form soft peaks. Gradually add half of the sugar while beating/whisking all the while until you have a soft glossy meringue.

In a separate large bowl, beat the yolks and remaining sugar until pale and double in volume. Carefully fold in the meringue mixture alternatively with the slightly cooled melted chocolate then gently fold in the ground almonds and chopped chocolate.

Spoon mixture evenly into the tin, push +- 8-10 raspberries onto the batter and place in the centre of the oven and bake for 30 minutes. Turn off oven and leave cake there for 15 minutes.

Remove cake from oven and leave to cool in the tin for at least 30 minutes before loosening from the tin. The surface of the cake will be cracked and crusted and the centre will be moist and gooey!

Dust with cocoa powder and serve with fresh raspberries and a dollop of crème fraiche.

All the prepped ingredients before folding them all together.

Batter in cake tin studded with a few raspberries before going into the oven.

The beautifully cracked and crusted chocolate cake dusted with cocoa powder and sprinkled with raspberries.